• 250g bunch thin baby carrots
• 3 tbsp olive oil, plus extra for the tin
• 5 tbsp maple syrup
• 2 tbsp milled flaxseed
• 1 large onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, chopped
• 350g mixed mushrooms, finely chopped
• 3 rosemary sprigs, leaves picked and finely chopped
• 1 tsp tomato purée
• 2 tsp tamari or dark soy sauce
• 1 tbsp smoked paprika
• 100g pecans
• 50g hazelnuts
• 400g can green lentils, drained
• 400g can chickpeas, drained
• 40g ground almonds
• handful of sage and thyme leaves

You will need

• 6 mini loaf tins (silicone ones work well)

• STEP 1

  Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.

• STEP 2

  Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.

• STEP 3

  Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.

• STEP 4

  Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.

• STEP 5

  Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

  Recipe found on BBC Good Food.

Main: Vegan Holiday Roast

Ingredients:

Roast

• 2 ¼ cups vital wheat gluten
• 1 ½ cups vegetable broth + more for roasting
• ½ cup pinto beans , rinsed and drained
• 1 tablespoon miso paste (sub tamari or soy sauce)
• 1 tablespoon olive oil
• ½ tablespoon vegan worcestershire sauce
• 1 teaspoon granulated garlic
• ¾ teaspoon granulated onion
• 1 teaspoon ground sage
• 1 teaspoon sea salt

Filling

• 1 - 1 ½ cups stuffing , homemade or store-bought (fully cooked)

Glaze

• 2 tablespoons barbecue sauce
• 2 tablespoons teriyaki sauce

Optional Herbs

• a few sprigs each of fresh thyme and rosemary 
• 2 dried bay leaves

STEP 1

In a blender or food processor, blend all of the ingredients together until smooth (except the vital wheat gluten) and add it to a large mixing bowl

STEP 2

Add the vital wheat gluten to the bowl and stir until a dough starts to form. Using your hands, knead dough until fully combined. The dough will feel thick and somewhat elastic.

STEP 3

Knead for a few minutes more on a smooth surface. Now start rolling it out with a rolling pin (approximately 10x7). Roll from the middle outwards and repeat on the other side.

STEP 4

Roll both vertical and horizontal to stretch it out to the desired size. Using your hands, lightly pack the stuffing into a log shape andSTEP 5

Bring both ends together over the stuffing and pinch closed. Continue to pinch the rest of the dough closed through the middle and ends. Pinch really well too avoid separation.

STEP 6

If there is extra dough at the ends, just trim it and pinch closed again. You want the stuffing to reach the ends to avoid a gap inside the roast.

 place in the middle of the dough.

STEP 7

Spread out cheesecloth and tightly wrap the roast with at least two layers. Twist the ends and tie with twine. Place the roast in the casserole dish and add about 1" of broth on the bottom. Throw in some fresh herbs and bay leaves if preferred.

STEP 8

Bake for 1 ½ hours and rotate every 20 minutes for even cooking. Add a little more broth if it cooks off. Poke the roast to check to doneness - it should be firm. If it's still soft, then cook it a little longer. When it's fully cooked, remove from oven and unwrap the cheesecloth. Pour out the remaining vegetable broth.

STEP 9

Place back in the baking dish and brush the tops and sides with the glaze. Bake until the glaze becomes tacky (about 5 minutes). Fip the roast and glaze top and sides again. Bake about 5 minutes more. Remove from oven and let the roast rest for 10 minutes before carefully cutting with a serrated knife.

Recipe from Veganhuggs.com

Dessert: Vegan Christmas Pudding

Ingredients